Warmly spiced gluten free coffee cake with sweet coffee and butter glaze.This moist cake is perfect when paired with a cup of your favourite brew, and a friend or two to share it with.I made this cake to celebrate my friend Lynn‘s 30th birthday! This week my sweet baking and blogging buddy celebrates her birthday – and you can’t have a birthday without a birthday cake! Lynn and I bonded over our love of baking science, the colour orange, cardamom, anything ending in -oatmeal cookie or beginning in lemon poppyseed. And in two weeks Chris and I get to meet Lynn and her incredible husband Matt for the first time! I’m sure there will be lots of celebrating while we are taking a local’s tour of Philadelphia, but I just had to celebrate my sweet bloggy friend’s birthday with a cake, which probably wouldn’t pack very well!Lynn makes no secret of her love of coffee, and we are both massive fans of the sometimes under-used cardamom. This cake has a decent dose of each, and is sweetened only with brown sugar, which contributes moistness and an extra depth to this simple, but celebration-worthy coffee cake. Sometimes coffee cakes can be a little dry, but the brown sugar in this cake, along with the Greek yoghurt keep it nice and moist, and the coffee and butter glaze that tops the cooled cake gives a final touch of moisture and sweet coffee crackle. This gluten free cake is so simple to put together. Just creaming, beating, stirring, baking, and frosting. Simple but perfect. Simple though this cake might be, its simplicity is deceptive. I cut myself a slice to taste the cake before taking the remains to work, but I found myself returning not long after I’d finished that first slice for just ‘one more piece’. If you are a ‘one more sliver’ person who finds herself standing bathed in refrigerator light cutting perfectly straight lines with her fork, then this cake is dangerous to you – and so worth making! Everything about this cake is classic but perfect. Take it with you to a morning tea, or bake it up for your next celebration, this cake is simple sweet heaven.
Coffee Cardamom Cake
Gluten Free | Serves 8
- 1 tablespoon instant coffee
- 1 tablespoon warm water
- 80 grams brown rice flour
- 80 grams buckwheat flour
- 50 grams white rice flour
- 3 teaspoons baking powder
- 1 teaspoon ground cardamom
- 125 grams butter, at room temperature
- 1 teaspoon vanilla extract
- 150 grams (3/4 cup) brown sugar
- 2 large eggs
- 1/2 cup Greek/natural yoghurt
For the frosting
- 1 tablespoon instant coffee
- 3 tablespoons milk
- 1 tablespoons butter, at room temperature
- 3 cups icing sugar
- 1/3 cup walnuts
- Preheat your oven to 180C (350F) and butter and line an 8-inch (20cm) round cake tin. Set aside until required.
- Mix together coffee and warm water and set aside to cool.
- In a medium mixing bowl whisk together brown rice flour, buckwheat flour, white rice flour, baking powder, and cardamom.
- In the bowl of a standmixer fitted with the paddle attachment (or in a large mixing bowl using a handmixer) beat together butter and brown sugar until pale and fluffy.
- Add cooled coffee mixture and vanilla extract and beat in.
- Mix in the eggs one at a time, scraping down the sides of the bowl between additions.
- Beat in flour in two additions, alternating with the yoghurt.
- Pour batter into prepared cake tin and smooth the top. Bake in the pre-heated oven for 40-45 minutes or until a toothpick inserted into the middle comes back clean.
- Remove from oven and cool completely before frosting.
- To make the frosting dissolve coffee in milk. Place in the bowl of a standmixer fitted with the paddle attachment along with the butter and icing sugar. Beat until smooth.
- Frost the top of the cooled cake and top with the walnuts.